Peppermint Bark

Peppermint Bark:

*Sally's Baking Addiction*

USE CHOCOLATE BARS... GHIRADELLI OR LINDT

12 ounces (339g) high quality white chocolate, broken into pieces and divided into 6 ounce piles*

Note:  This is 3 chocolate bars
6 ounces (170g) high quality semi-sweet chocolate, broken into pieces*

Note:  Buy 2 chocolate bars, but you will only need 1.5  :)
1 and 1/2 teaspoons vegetable oil
1/2 teaspoon peppermint extract, divided
3 regular size candy canes, crushed

Directions:

1. 1.  Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside. 
2. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate. 
3. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
4. Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes.
5. Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

Neiman Marcus Chocolate Chip Cookies with Walnuts

Neiman Marcus Chocolate Chip Cookies (with Walnuts)

• 1 cup butter (room temperature)
• 1 cup dark brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 ½ cups oatmeal (rolled oats, not quick cooking)
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 12 ounces semi-sweet chocolate chips or chunks
• 1 4-ounce milk chocolate bar (BAR -- this needs to be grated)
• 1 cup chopped walnuts

PREPARATION

1. Heat oven to 375 degrees.
2. Cream together butter and both sugars for 3 minutes. Stir in eggs and vanilla.
3. Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
4. Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.